Serve with rice.
- 4 chicken legs (jointed and skinned)
- 1 medium onion (diced)
- 4 slices smokey bacon (diced)
- 12 button mushrooms (quartered)
- 2 tblsp sunflower oil
- 2 cloves garlic (crushed)
- 1 large carton cream
- 4 sprigs tarragon (chopped)
- 1 glass white wine
- ½ chicken stock cube (crumbled)
- salt and pepper
- Cook onion over low heat for 10 minutes then add the bacon and garlic.
- Add the chicken and white wine, cover and cook gently for 20 minutes.
- Add the crumbled stock cube, cream and mushrooms and cook for another 10 minutes before adding the tarragon, salt and pepper.
- Serve with rice.
More by Paul Flynn:
- Pan Fried Monkfish, Creamy Brandade: Today show
- Bacon, onion, potato and sour cream tart/pizza
- Paul Flynn's Seafood Chowder